Creme de Banane

Name: Creme de Banane
Ingredients: Take half a pint of orange jelly (p. 127); using three-quarters of an ounce of gelatine to this quantity.; four large bananas; two tablespoonfuls of apricot jam (sieved); a large wineglass of maraschino.

From Home cookery, 1898

The banana mixture makes a pretty sweet if it is set in a border mould. Turn out when firm, and fill centre with whipped cream.

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1485Calories

25 gProtein

356 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1485 kcal

Protein25 g

Carbohydrates356 g

Fiber16 g

Sugars231 g

Total Fat1.9 g

Saturated Fat0.6 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium165 mg

Potassium1999 mg

Calcium108 mg

Iron3.2 mg

Magnesium149 mg

Phosphorus176 mg

Zinc1 mg

Copper1.2 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C73 mg

Vitamin A18 mcg

Vitamin E0.9 mg

Vitamin K2.4 mcg

Vitamin B61.8 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)3.3 mg

Folate138 mcg

Choline88 mg

Caffeine0 mg

Water474 g

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 56. The excerpt below is the record exactly as published.

Creme de Banane. Take half a pint of orange jelly (p. 127), using three- quarters of an ounce of gelatine to this quantity. Have ready four large bananas rubbed through a hair sieve, I30 add to them two tablespoonfuls of apricot jam (sieved), and a large wineglass of maraschino.

Cook this with the app: pantry check, scaling, and the assistant.